Recipes - Eggless Mango Cake (Baked in a Cooker)
- Averyl Rodrigues
1 cup all purpose flour/maida
¾ cup mango pulp ( pulp of 1 mango )
½ cup condensed milk
½ cup powdered sugar
½ cup milk ( or as reqd.)
1/3 cup unsalted melted butter
2 tbsp. raisons
2 tbsp. nuts ( cashew/ walnuts/ almonds)
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
To sprinkle in the cooker
2 tsp. baking soda
Sieve flour adding baking soda and baking powder, thrice and set aside. In a mixing bowl, combine butter, mango pulp, condensed milk, powdered sugar, salt and mix well. Add the nuts.
Now add maida in three batches, adding milk. Mix well. The consistency should be semi thick like the pakoda batter.
Adjust the consistency adding milk. If the mango pulp is watery, then the milk required will be less.
Pre-heat the cooker and spread 2 tsp. of baking soda in the bottom of the dry cooker. (This prevents burning and helps to get rid of any pre-cooking smell). Grease a cake mould, sprinkle little dry flour and spread it all over the mould.
Pour the batter in the mould until half. Place a plain metal plate in the cooker and place the cake mould over it. Close the cooker without whistle. Keep on high flame for 5 mts., and then about 25 mts. on very slow flame.
Check, inserting a tooth pick, if cake is baked.
Once done, set aside to cool. Later flip from the mould and cut in required sizes.
Note: Cake could be baked in the oven at 180 d.c. for about 30 mts.